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Home | Japanese Kitchen Knives | Sakai Kikumori So-Ten 240mm Gyuto Aogami Super with Saya

Sakai Kikumori So-Ten 240mm Gyuto Aogami Super with Saya

€710,48
€710,48
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Sakai Kikumori 'So-Ten' 240mm Gyuto in Aogami Super. Octagonal ebony wood and water buffalo ferrule handle. Comes with saya.

So-Ten series knives are forged by Tanaka Hamono. Tanaka-san’s top level forging and heat treatments make for unusually easy sharpening, superb edge life and toughness. Not many Sakai Dentoukougeishi blacksmiths work with aogami super. It is very exciting to receive these.

Aogami super knives usually hold an edge for a long time, but most don’t actually work well at a fine finish. Tanaka-san’s temperature control during forging, combined with thorough heat treatments make for far better edge formation than the average aogami super. There is no glassy, hard feeling during cutting or on stones.

This knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash & dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.

Sakai Kikumori was started in 1926 and draws on Sakai's 600 year history as the major center of traditional Japanese cutlery manufacturing. They work with a large variety of Sakai's best smiths, sharpeners and small factories to offer a wide variety of knives ranging from traditional to modern.

These knives come from the maker with lacquer on the blade for corrosion protection during shipping. It can be removed using acetone or lacquer thinner (follow manufacturers instructions for use).

If you would like us to remove it prior to shipping, enter "Please remove lacquer" in the +Special Instructions on the Cart page. This could delay shipping by up to 5 days.

*Actual weights and measurements may vary piece to piece

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Iron Clad Carbon

Reactive core steel between two reactive layers.

Thin Grind

Particularly thin grind. Use with intention.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 240mm
Total Length: 379mm
Edge Length: 230mm
Heel Height: 51mm
Spine Thickness: 2.56mm
Weight:
Orientation: Ambidextrous

Blade Type: Iron Clad Carbon
Steel Type: Aogami Super (Blue Super Steel)
Steel Hardness (HRC): 64-65
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Ebony handle with water buffalo horn ferrule

  • This is a carbon steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

€29,28
€29,28
Sold Out
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

€63,73
€63,73
Sold Out
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

€70,62
€70,62
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

€49,95
€49,95
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

€53,39
€53,39
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

€34,45
€34,45

Aogami Super (Blue Super Steel)

Carbon (C): 1.4–1.5% | Tungsten (W): 2.0–2.5% | Molybdenum (Mo): 0.3–0.5% | Vanadium (V): 0.5%

Aogami Super is a Hitachi “Yasugi” paper carbon steel—an enhanced Aogami with added tungsten, molybdenum, and vanadium that boost hardness, wear resistance, and mild corrosion resistance. It reaches 64–67 HRC (usually tempered to ~63–65) and offers outstanding edge retention, rivaling some stainless PM steels. Though the least tough of the Aogami series, it’s still durable for proper kitchen use. Fully reactive, it needs care to prevent rust but sharpens to a crisp, fine edge with moderate effort.

About Sakai Kikumori

Sakai, Osaka, Japan

Sakai Kikumori is a distinguished Japanese knife brand established in 1926 by Kawamura Hamono Co., Ltd., located in Sakai City, Osaka Prefecture—a region renowned for its 600-year-old blade-making tradition. Rather than manufacturing knives in-house, Sakai Kikumori collaborates with some of Sakai’s most skilled blacksmiths and sharpeners to produce high-quality kitchen knives. This collaborative approach ensures a diverse and refined selection of knives that honor Sakai’s legacy of craftsmanship.

See All Sakai Kikumori